Pan Bagnat

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Ingredients

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  • 1 (1 pound) loaf rustic French bread or 1 large baguette
  • 2 (6 ounce) cans tuna packed in olive oil, un-drained
  • 2 ripe Roma tomatoes, diced (or 1/3 cup sun-dried or roasted tomatoes)
  • 2/3 cup pitted, brine-cured green and/or black olives, coarsely chopped
  • 1 small red onion, thinly sliced
  • 1 1/2 tablespoons red wine vinegar
  • 1/2 cup fresh basil leaves, torn by hand
  • 2 hard-boiled eggs, sliced
  • Salt and freshly ground black pepper

Directions

Slice bread in half lengthwise. Pull some bread out of center to hollow out loaf*.
In a mixing bowl, combine tuna, tomatoes, olives, onion and vinegar. Season to taste with salt and pepper.
Spoon into bottom half of bread. Top with basil and egg. Wrap tightly in plastic.
Place on a cookie sheet. If using a baguette, slice in half, wrap halves separately and place side by side.
Top with another baking pan and top with cans. Press for at least 20 minutes, or refrigerate overnight for best flavor.
Unwrap, cut and serve.

*Make crumbs with leftover bread - pulse in a food processor, then freeze in a zip-top plastic bag until ready to use.
Recipe from Central Market Mill Creek - Culinary Resource Center
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